How To Pickle Cured Bacon Recipes

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HOW TO PICKLE CURED BACON



How to Pickle Cured Bacon image

An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.

Provided by Molly53

Categories     Pork

Time P2D

Yield 100 pounds

Number Of Ingredients 5

100 lbs bacon (sides from fresh-killed hogs)
8 lbs salt
3 lbs brown sugar
3 ounces saltpeter
4 gallons water

Steps:

  • Lay the sides of bacon on a board and rub with fine salt.
  • Let stand for 48 hours.
  • Mix the next three ingredients and dissolve in the water.
  • Bring to a boil and cook for 15 minutes.
  • Skim and cool.
  • Place bacon in a clean oak barrel and pour liquid over meat.
  • Place a heavy weight on the bacon to keep it under the brine.
  • Bacon prepared like this will keep about a year in a cool place.
  • After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.

Nutrition Facts :

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